# What You'll Need:
→ Chocolate Base
01 - 10.5 oz high-quality white chocolate, chopped
02 - 1 tbsp coconut oil
→ Flavor and Mix-Ins
03 - 2 tsp culinary grade matcha powder
04 - 2.8 oz dried cranberries, roughly chopped
05 - 1.4 oz unsalted pistachios, shelled and chopped (optional)
# How to Make It:
01 - Line a baking tray with parchment paper or a silicone mat to prevent sticking.
02 - In a heatproof bowl set over a saucepan of barely simmering water, melt the white chocolate and coconut oil together, stirring until smooth. Remove from heat.
03 - Sift the matcha powder into the melted chocolate mixture and whisk thoroughly until the color is uniform pale green.
04 - Gently fold in the dried cranberries and pistachios if using, ensuring they are evenly distributed throughout the chocolate.
05 - Drop heaping tablespoons of the mixture onto the prepared tray, spacing each cluster slightly apart.
06 - Refrigerate clusters for at least 30 minutes until they are fully set and firm.
07 - Remove clusters from the tray and store in an airtight container in a cool place until ready to serve.
